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With perfected cooking times and an irresistible rotisserie seasoning, this easy Instant Pot Whole Chicken recipe delivers a rotisserie-style chicken that is juicy, tender and ready in under 60 minutes.
Rotisserie-Style Instant Pot Whole Chicken
I'll be honest, I put off making a whole chicken in the Instant Pot for far too long. I love my oven-roasted rotisserie chicken and didn't think pressure cooking could compare. But once I tried it--game changer! This Instant Pot Whole Chicken turns out just as juicy, flavorful, and fall-off-the-bone tender as my oven recipe in a fraction of the time!
Why you will l love making a whole chicken in the Instant Pot as much as I do:
- Quick & Easy. No basting, no watching, just season and let the Instant Pot do it's thing. In under an hour, you will be enjoying tender, juicy chicken.
- Perfectly Cooked. With my perfected cooking times, this recipe always yields moist white meat and tender dark meat.
- Versatile. Instant Pot Whole Chicken is perfect to enjoy for a family dinner or to use in leftover rotisserie chicken recipes.
- Economical. Whole chickens are one of the most budget-friendly proteins.
Whether served for Sunday supper or enjoyed in recipes calling for leftover cooked chicken, I predict this Instant Pot rotisserie-style chicken is going to quickly become a repeat recipe at your house, just as it is at mine.
Happy Cooking! xo Kristen
5⭐Reader Review
Kristen, I have to tell you that you just converted my chef husband into an instant pot fan. He's a skeptic of "gadgets" and in his mind this is one. I just made your recipe and he is sold. He said it's better than from the store! I have permission to make it any time. And I will!!!! Cheers! Kathy
Notes on Ingredients & Equipment
- Whole Chicken: This recipe is for a fresh or thawed whole chicken-just be sure it fits your Instant Pot (up to 5½ lbs in a 6-quart, 6½ lbs in an 8-quart). If it's too large, try my oven-roasted rotisserie chicken recipe.
- Rotisserie Seasoning: A blend of salt, pepper, garlic powder, onion powder, paprika, dried thyme leaves, and a touch of cayenne will give this chicken a rotisserie-style flavor.
- Onion & Lemon: Add to the cavity for extra flavor, or omit if you don't have them.
- Cooking Liquid: Save your money and simply use water when making a whole chicken in the Instant Pot. Broth or stock won't add much flavor in this recipe.
- Trivet: Keeps the chicken from sitting in liquid, prevents soggy skin, and avoids a burn notice.
How to Cook a Whole Chicken in the Instant Pot
Making a whole chicken in the Instant Pot is one of the easiest Instant Pot Recipes. However, if new to pressure cooking, check out my Instant Pot guide to familiarize yourself with your machine first.
- Prepare Instant Pot. Pour water into the inner pot (1 cup for a 3 or 6-quart; 1½ cups for an 8-quart) and place the trivet inside the lace the trivet or rack inside the pressure cooker.
- Prepare Rotisserie Seasoning. In a small bowl combine salt, pepper, garlic powder, onion powder, paprika, thyme leave, and cayenne pepper.
- Prepare Chicken. Remove the giblets from inside the cavity of the chicken, along with any metal or plastic ties. Pat dry with a paper towel, then rub the prepared seasoning evenly over the entire chicken, coating both sides. If using, add a cut lemon and onion to the cavity of the chicken.
- Place Chicken in Instant Pot. Place the seasoned chicken, breast-side up on the rack inside the Instant Pot.
Kristen's Tip
Wash your hands well before placing the lid on the Instant Pot to prevent cross-contamination.
- Pressure Cook. Place the lid on the Instant Pot, seal the venting knob, and set to cook on HIGH pressure for 6 minutes per pound.
- Let Pressure Release Naturally. After the cooking time has elapsed, allow the pressure to naturally release for at least 15-20 minutes. This will ensure the meat stays tender and juicy.
- Check Temperature. Insert a digital thermometer into the thickest part of the chicken thigh to ensure the chicken has reached 165℉. Note that I have never had an issue with undercooked chicken using my tested timing, but when working with chicken it is better safe than sorry.
Note on Results
It is NORMAL for the meat to pull away from the bones after pressure cooking. The chicken will be irresistibly tender AND incredibly juicy.
- Broil (optional): If desired, you can crisp up the skin by placing the chicken onto a sheet pan, brushing the skin with oil, and broiling for 2-4 minutes, watching closely so as to not burn the chicken.
- Serve. Let the chicken rest, then slice into pieces and serve (or store) as desired. And don't forget to save the bones to make Instant Pot Chicken Stock.
Instant Pot Whole Chicken Video
Learn better through video walkthrough? Watch me make this rotisserie-style chicken in the Instant Pot below.
Determining Cooking Time
The length of cooking time for a whole chicken in the Instant Pot will vary based on the size of your chicken. For perfectly cooked chicken, I recommend cooking on HIGH pressure for 6 minutes per pound with a natural pressure release of at least 15-20 minutes.
- 3-pound chicken: 18 minutes on high pressure
- 4-pound chicken: 24 minutes on high pressure
- 5-pound chicken: 30 minutes on high pressure
To account for an additional ½ pound, add an additional 3 minutes to the total cooking time. For example, if you were cooking a 3½ pound chicken cook for 21 minutes (6 minutes per pound + 3 minutes per half a pound).
Please Note: If your chicken seems like it is really thick (the chicken breasts are on the larger side) you may want to increase the time to 7 minutes per pound.
Frozen Chicken?
Instant Pot Frozen Whole Chicken
You can cook a whole frozen chicken in the Instant Pot as long as the gizzards and any plastic ties are removed before freezing. For a frozen chicken without gizzards or ties, cook for 11 minutes per pound and allow for 20 minutes of natural pressure release.
A Few Final Notes & Tips
- Save the meat and bones! Remove the chicken from the bones and place each into separate airtight or freezer-safe containers. Refrigerate for up to 4 days or freeze for up to 3 months. Use the bones to make chicken stock and the meat to in any recipe calling for cooked chicken.
- Change up the seasonings. Replace the rotisserie seasoning with a dry rub or another spice blend like poultry seasoning, seasoned salt, adobo seasoning, or Cajun seasoning.
- Have an air fryer lid? After pressure cooking, use the air fryer function to crisp up the skin by air-frying for 3-4 minutes at 400℉.
- Chicken not fully cooked? If the chicken has not reached 165℉ after pressure cooking, place the lid back on the pressure cooker and cook for an additional 2 minutes for every 5 degrees below 165℉.
Ways to Serve Instant Pot Whole Chicken
- As a Flavorful Entree: Think roast chicken, Instant Pot style. Pair with crockpot mashed potatoes or roasted Italian vegetables and dinner is done.
- For Meal Prep: Instant Pot Rotisserie Chicken is obviously delicious used in any recipe calling for rotisserie chicken. I love using the cooked chicken for soups, salad, and casseroles like old-fashioned chicken pot pie and cheesy chicken and rice.
More Instant Pot Chicken Recipes
Looking for more Instant Pot Chicken Recipes? Below are a few fan favorites!
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Instant Pot Whole Chicken
Video
Ingredients
- 1 whole chicken, innards removed
- 1 small lemon, cut in half
- 1 small onion, peeled and cut in half
- 1 recipe Rotisserie seasoning, recipe below
Rotisserie Seasoning
- 1 tablespoon kosher salt
- 2 teaspoons pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon dried thyme leaves, NOT ground thyme
- dash of cayenne pepper
Instructions
Homemade Rotisserie Seasoning
- In a small bowl, combine 1 tablespoon kosher salt, 2 teaspoons pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 1 teaspoon dried thyme leaves, and dash of cayenne pepper.
For Pressure Cooker Whole Roasted Chicken
- Place a trivet inside the inner pot of the instant pot and pour in 1 cup of COLD tap water into the instant pot for a 6-quart instant pot and 1½ cups of water if you have an 8 quart instant pot.
- Remove and discard any metal or plastic rings and giblets from inside the chicken. Pat dry with a paper towel. Sprinkle the seasoning mix evenly over the chicken on both sides, using your hands to pat the seasoning mixture on the chicken.
- If desired, place a halved lemon and quartered onion inside the cavity of the chicken. Place the seasoned chicken on the trivet inside the instant pot.
- Wash your hands well, and then place the lid on the pressure cooker and be sure the vent valve is sealed.
- Set to cook on high pressure for 6 minutes per pound. Note: If your chicken seems like it is really thick (the chicken breasts are large) you may want to increase the cooking time to 7 minutes per pound.
- Once the cooking time has elapsed, allow pressure to release naturally for at least 15-20 minutes. Once the pressure has been released, remove the lid, and insert a digital thermometer into the thickest part of the chicken thigh. Be sure it has reached 165℉ (74℃).
- Remove the chicken from Instant Pot and place it onto a cutting board and let the chicken rest for an additional 10 minutes for the juices to redistribute. Discard the onion/lemon/etc from the cavity of the chicken and slice and enjoy.
Optional Browning Step
- Broiling Option: Cook the chicken as directed in your pressure cooker. After removing the chicken from your instant pot, transfer it to a baking sheet. Brush with oil and place under broiler for 2-4 minutes, watching closely so as to not burn the chicken. Allow the chicken to rest for 10 minutes before enjoying the chicken.
- Air Fryer Lid Option: After pressure cooking, use an air fryer lid on your pressure cooker to crisp up the skin. Set to 400℉ and air fry for 3-4 minutes or until the skin is crispy. Allow the chicken to rest for 10 minutes before enjoying the chicken.
Equipment
- Electric Pressure Cooker (6 or 8 quart) (the least expensive, most reliable model)
Notes
- 3-pound chicken: 18 minutes on high pressure
- 4-pound chicken: 24 minutes on high pressure
- 5-pound chicken: 30 minutes on high pressure
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally shared in 2019 and updated in 2025.
I'm SO disappointed! I followed the instructions carefully. I had a 4lb organic chicken which I cooked 6 min to the lb or 24 min, then did natural release for 20 min. Instant thermometer registered 165. I took it out, plated it and started to cut off the legs. They were not done. Only half of the breast was edible. It just was not cooked. So we ate the breast meat that was done, and I'm gonna make chicken soup with the rest. Your advice would be appreciated.
Hi Cindy. I am sorry for your frustration. First of all, when testing the temperature, be sure to put the thermometer into the thickest part of the chicken for an accurate reading (it should be inserted into the thickest part of the thigh but not touching bone.) That said, you can still see pink even once safe to eat. I understand that can be unappealing and therefore you may want to cook longer, to 180 degrees. As for the leftovers, I would shred the meat and use this recipe for chicken soup, but instead of sauteeing the raw chicken, so add to the soup before cooking for 3 minutes.
Your internal temperature of 170 degrees F is totally wrong. I used our meat thermometer as you requested plus I also placed it in the thickest part of the both breasts. Our 5 pound whole chicken was not thoroughly cooked. Bloody legs and thighs and breasts. Try 180 to 185. And the skin was not crispy.
Hi Karlos. The minimum safe temperature for chicken is 165 degrees. If you prefer it cooked to a higher temperature, I would suggest adding some time for your personal preferences. Most find that chicken dries out at 180 degrees. As for the crispy skin, that is achieved with the broiler.
This was amazing!!! So far all of your recipes are winners in our family!! Thanks so much for you blog! It’s so helpful. Do you think I can do a small turkey in a 8 quart insta pot?
I am so glad you enjoy this recipe and my others Courtney! I have a recipe for Instant Pot Turkey Breast, but a very small whole turkey would work (probably up to 9-10 pounds) and you would follow the same method.
Can you pre-cook the chicken in the IP and then broil it later? #mealprep 😄
Yes, absolutely! I could cook the chicken and let it cool. Store in a large air-tight container or cover tightly with plastic wrap, foil, etc. Store for up to 3 days and then broil. Enjoy!
This looks like a great recipe, I have all but the lemon. What purpose does the lemon serve and what can i substitute, if anything? Thanks
You can certainly omit with great success. It just adds flavor to the meat, but very minimal. Enjoy!
Thank you for being so thorough with. Your directions! I just started using a instant pot and I’m gong to make this tonight.
I am so glad you find these directions easy to follow--that is my hope for sure!
This is a good technique, the chicken was perfect!
So glad you found this recipe to be perfect!
I am trying your recipe for whole chicken. I have used seasoning before and enjoy it. The problem I have is the chicken always seems overcooked. No fault of yours, I see many enjoy juicy chicken. Breast separates from bone most every time. Trying 21 minutes on 4&1/2# bird plus slow release.
I will let you know how it works this time.
Keep us posted David. It may be that even though the chicken weighs a certain amount, the section of meat may be thinner (this is often the case with organic or free-range). Try out less time and keep us posted 🙂